Poached vanilla nectarines with raspberry puree

Poached vanilla nectarines with raspberry puree

1 vanilla bean, split

1 ½ cups (330g) caster sugar, plus extra

4 large nectarines

100g raspberries

1 teaspoon lemon juice

75g (1/2 cup) toasted macadamia nuts, coarsely chopped

Combine two and a half cups water, vanilla bean and one and a half cups caster sugar in a saucepan and stir over low heat until sugar dissolves. Bring to a simmer and add nectarines and simmer for 3-5 minutes (time will depend on ripeness of fruit) or until nectarines are just tender when pierced with a skewer. Remove nectarines, cool and peel if desired. Place raspberries in a food processor with lemon juice and extra sugar to taste and blitz until smooth. Serve cooled nectarines drizzled with raspberry puree and sprinkled with macadamia nuts.

Serves 4.